Swiss chard and Squash Enchiladas with White Sauce and Fresh Salsa

This is what I used, but you modify however based on how many you are feeding and what you have on hand. I used a zucchini, a cousa, a mole, and a  Hungarian wax. The girl child is not a fan of super spicy food, so we added some Alex’s Ugly individually.

Titan loves Swiss chard

Titan loves Swiss chard

  • 2 bunches Swiss chard, remove the bottom few inches of stem and discard, chop the remainder of stem and leaves small.
  • 2 summer squashes, chopped fairly small
  • A medium-small onion, chopped small
  • 1 jalapeño, or other assorted hot peppers to taste, minced
  • 2 cloves garlic
  • Shredded cheddar
  • 8 Burrito wrappers
  • Oil to cook with
  • White sauce – recipe below

    Chopped rainbow chard, use the stems too!

    Chopped rainbow chard, use the stems too!

Sauté the squash, pepper, onion, garlic and chopped chard stems for about 10 minutes in a few Tb of oil. When you sense the squash and chard stems are fairly tender, add the chard leaves, tossing as much as possible and cover. Every few minutes toss around some more until the leaves are soft and everything looks cooked. Leave the lid off if you have plenty of liquid so some may evaporate.

The enchilada filling is cooked and ready to go

The enchilada filling is cooked and ready to go

In each burrito wrapper, use ½ cup cheese and 1/8 of the filling, roll up and place in greased 9×15 casserole.

Fill enchiladas with  cheese and filling

Fill enchiladas with cheese and filling

I packed the 8 enchiladas into a 9x15 baking dish

I packed the 8 enchiladas into a 9×15 baking dish

Cover with white sauce, edging enchiladas so sauce will get down between and around. Bake uncovered at 425 degrees for 25 minutes.
white sauce on enchilada

White Sauce

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken stock
  • 1 cup sour cream
  • 1 mole pepper minced
  • 1 cherry bomb minced

Melt butter in saucepan, add flour and stock, stirring until nice and thick. Add the sour cream and peppers. Set aside while you assemble your enchiladas.

All done golden and delicious

All done golden and delicious

I made a nice fresh salsa to go on top by dicing 2 tomatoes and two cherry bombs, adding a little salt, basil, and lime juice.

Enchilada with fresh salsa and side of Cheddar cauliflower and brown rice

Enchilada with fresh salsa and side of Cheddar cauliflower and brown rice

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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